Directions

1. Use a peeler to cut carrots into spirals. Slice the onion into thin strips. Cut off the tough end of the bok choy stem and separate out the leaves. Rinse.

2. Cut the roasted chicken breasts into bite-sized pieces. Mince the ginger.

3. Sauté shallots, onion, carrot, scallions, and leek in a large saucepan with avocado oil. Season with cardamom, coriander, cinnamon, ginger, maple syrup, and a good pinch (each) of Himalayan salt and black pepper.

4. Cook the vegetables on low-to-medium heat until they’ve turned a light brown and the carrots have softened.

5. While the vegetables cook, bring 4 cups chicken broth and 2 cups water to boil in a large soup pot.

6. Once the vegetables are ready, add the pieces of chicken and zucchini noodles to the saucepan, cooking them on medium heat and allowing the new additions to soak up some of the seasonings.

7. Add in the bok choy leaves to the saucepan next, and stir the mixture quickly for about 15 seconds to thoroughly coat the bok choy leaves in the seasonings.

8. Transfer the contents of the saucepan into the boiling chicken broth, and bring the whole thing down to a simmer.

9. Cook until the zoodles are soft, and then add in the bean sprouts.

10. Pour pho into bowls, and top with cilantro. Serve with mint sprigs, basil, and lemon. Enjoy!